Calcium Sulfate (Gypsum) for Brewing Water Adjustment Calcium sulfate, commonly called gypsum, is a brewing water salt used to add calcium and sulfate to mash water or brewing liquor. Brewers use it when the water profile needs more sulfate-driven dryness, firmer hop bitterness, or additional calcium for mash and fermentation performance. Gypsum is most often associated with pale ales, IPAs, bitters, hoppy lagers, and other beers where sulfate can help the finish feel drier and the hop bitterness feel more defined. It should be measured carefully with a water profile target in mind; water chemistry depends on the starting water, grain bill, mash pH, recipe style, and other mineral additions. What gypsum adds Calcium: supports mash chemistry, yeast performance, and beer clarity when used appropriately. Sulfate: can sharpen perceived dryness and hop bitterness in styles where that profile is wanted. Recipe fit: useful in pale ale, IPA, bitter, hoppy lager, and other hop-forward beer styles. Process note: weigh additions accurately and avoid stacking minerals without a water plan. For broader water and process adjustments, browse acids, salts, and water treatment, pH measurement, and brewing ingredients.
